Pad Mee Korat

• 200g thin rice stick noodles (soaked in hot water for 3-4 mins)

• 2 tbsp vegetable oil

• 150g pork mince

• 2 eggs, lightly whisked

• ½ cup bean shoots

• 2 spring onions, sliced, plus 2 extra spring onions to serve

• Lime wedges to serve

Sauce

• 2 tbsp vegetable oil

• ¼ cup shaved palm sugar

• 3 tbsp white sugar

• 3 garlic cloves, finely chopped

• 3 small Asian red shallots, finely sliced

• 2 tsp Thai soybean paste

• 3 tbsp fish sauce

• 4 tbsp tamarind concentrate

• 1 tsp chilli powder (or to taste).

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First, make your stir-fry sauce. Heat the vegetable oil in a small saucepan over high heat (160-170°C). Add the palm sugar and the white sugar and allow them to dissolve, using the back of your ladle to crush the palm sugar. Add the garlic and the shallots and stir until the sugar has started to brown. Stir through the soybean paste, tamarind paste, then fish sauce. Simmer for about a minute.

Then add the dried chilli flakes, and a touch of water to loosen it up.

Remove from heat and set aside for later

Now add oil to the wok, keeping all the flavours from the sauce, get it nice and hot before adding the pork mince and stir-frying until it is nicely browned. Then add a couple of handfuls of noodles and mix through with the pork. Once the noodles are coated and sticking to the bottom a little, push the noodles to the side and add the egg. Create an omlette. When it is bubbling up, cut it up and mix it through the noodles. Now add the sauce, turn the heat down, and mix everything together, craping the bits off the bottom. Add the bean sprouts and spring onions, then the heat goes back up for one last mix.

Serve garnished with spring onion and a lime wedge